Wash the pepper and tomatoes and cut them into small pieces.
Sautee the onions in a pan with coconut oil until glazed. Add the bell pepper and fry.
Sprinkle the cumin over the top and fry everything whilst stirring on a medium heat for 5 minutes.
Add chopped tomatoes and tinned tomatoes. Deglaze with a bit of tomato juice from the tin.
Flavour with paprika, salt and pepper.
Simmer everything for approx. 10 minutes.
Use a spoon to create 4 hollows in the mass. Carefully crack one of the eggs into each of the hollows.
Let it simmer for another 5 minutes on a low heat until the eggs thicken slightly.
Serve with fresh herbs, salt and pepper.
Shakshouka, huevos rancheros or uova in purgatorio – this breakfast dish is based on a spicy tomato sauce with eggs poached in the sauce, topped with fresh herbs. In an Arabian kitchen, this national dish is traditionally prepared in a cast-iron pan or tagine. Flat bread with a savoury sauce is also traditionally served with it.